Makeover Crunchy Pumpkin Dessert Squares
PREP: 15 min. BAKE: 1 hour + cooling YIELD: 20 servings
1 can (30 oz.) pumpkin pie filling (not reg. solid pack pumpkin)
1 can (12 0z.) fat-free evaporated milk
1 pkg. (18-1/4 oz.) yellow cake mix (knead the bag to remove large lumps)
2/3 cup chopped pecans
1 cup reduced-fat butter, melted (i.e. Land O’Lakes light stick butter)
1-1/4 cups fat-free whipped topping
1. In a large bowl, combined the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
2. Bake at 350º for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
1 serving Makeover: Calories – 246; Fat – 10 g; Cholesterol – 61 mg
Submitted by Mary Fowler